Slow Cooker Fajita Vegetables recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

nonstick cooking spray
6 Roma tomatoes, diced
4 large green bell peppers, seeded and thinly sliced
4 large red bell peppers, seeded and thinly sliced
3 medium onions, sliced
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
1 ½ tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano

Nutrition Info

78.4 calories
carbohydrate: 12.8 g
cholesterol: : -
fat: 2.7 g
fiber: 3.9 g
protein: 2.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 145.3 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a slow cooker with a light coating of cooking spray. Add tomatoes, green and red bell peppers, onions, chile peppers, garlic, vegetable oil, cumin, chili powder, and oregano. Mix with a large spoon until all vegetables are coated with oil and spices.

  2. Cook on Low for 4 to 6 hours or on High for 2 hours.

Recipe Yield

10 servings

Recipe Note

These slow-cooked vegetables are perfect for Mexican fajita night. Serve with warmed tortillas and lots of shredded Tex-Mex cheese.

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